I love talking to foodies. Cause I know you know what it’s like to fall asleep and dream about breakfast. I always have these grand plans to wake up early and make any number of sweet and savory breakfast-like-a-king...

I love talking to foodies. Cause I know you know what it’s like to fall asleep and dream about breakfast. I always have these grand plans to wake up early and make any number of sweet and savory breakfast-like-a-king...

I love talking to foodies. Cause I know you know what it’s like to fall asleep and dream about breakfast. I always have these grand plans to wake up early and make any number of sweet and savory breakfast-like-a-king...

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Recipe

This complete meal utilizes the ancient super grain quinoa which is loaded with nutrients, amino acids and flavor when combined with a few simple spices and a quick sautéed chicken breast.

Times

Prep Time : 5 min

Cook Time : 28 min

Ready Time : 33 min

Servings

Ingredients

For Chicken:

2 tablespoons ground cumin

1/2 teaspoon paprika

1/2 teaspoon kosher salt

4 boneless, skinless chicken breasts

2 tablespoons olive oil

For Quinoa:

1 tablespoon olive oil

2 small zucchini, diced

3 green onions, sliced

1/2 teaspoon garlic powder

1 (15-ounce) can garbanzo beans, drained and rinsed

1 1/4 cups water

1 cup quinoa

Directions

Preheat oven to 400 F.

In a small bowl, combine cumin, paprika and salt and stir to combine. Rub spice mixture all over chicken breast. Heat olive oil in a large ovenproof skillet over medium high heat. Add chicken and sear on all sides, about 8 minutes total. Transfer chicken to the oven and cook 20 minutes or until cooked all the way through.

While chicken is cooking, heat olive oil in a medium saucepan over medium high heat. Add zucchini and sauté 5 minutes. Add green onion and garlic powder and sauté 2 minutes more. Stir in garbanzo beans, water and quinoa and bring to a boil. Cover, reduce to a simmer and cook 12 minutes. Let stand 5 minutes and fluff with a fork before serving with sliced chicken breast.

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Jamie Geller is the only best-selling cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche specializing in fast, fresh, family recipes. Now the "Queen of Kosher" (CBS) and the "Jewish Rachael Ray" (New York Times), she's the creative force behind JoyofKosher.com and "Joy of Kosher with Jamie Geller" magazine . Jamie and her hubby live in Israel with their five busy kids who give her plenty of reasons to get out of the kitchen - quickly. Check out her new book, "Joy of Kosher: Fast, Fresh Family Recipes."

Susie – no cumin???!!!! ahhhh!! ok you can omit it or replace with one of your favorite spices – most any great herb or spice will work here as whatever you sub in just has to compliment the paprika and garlic powder in this dish – so try turmeric or rosemary or sage or onion powder or more garlic powder.